1 prepared rotisserie chicken

8 cups low-sodium chicken broth

1/2 cup onion, chopped

1 cup celery, chopped

1 cup carrots, sliced or chopped

6 ounces soup noodles

1/4 cup frozen peas

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Remove meat from the rotisserie chicken and chop 2–3 cups for the soup. Reserve remaining meat for another use and keep the carcass.
Bring chicken broth to a boil in a large pot. Add the carcass and simmer for 15 minutes to enrich the broth. Remove bones and any loose bits.
Add chopped onion, celery, and carrots. Simmer for about 10 minutes, or until vegetables are tender.
Stir in the chopped chicken and noodles. Simmer until noodles are al dente, about 9 minutes.
Turn off the heat, add frozen peas, and let them warm through.
Ladle into bowls and serve immediately.

Add fresh herbs like parsley or thyme for brightness.

A squeeze of lemon adds freshness; chili flakes add heat.

Use any small pasta shape you have on hand.

Add a splash of half-and-half for a creamier finish.

Store noodles separately if making ahead to prevent them from softening.